Salad of Poached Salmon in Spicy Broth with Steamed Vegetables and Yogurt Dressing
⏳ Time
30 minutes
🥕 Ingredients
18
🍽️ Servings
4
Description
Salad of Poached Salmon in Spicy Broth with Steamed Vegetables and Yogurt Dressing
Ingredients
- Carrot - 3 pieces
- Celery stalk - 2 pieces
- Onion - 1 head
- Green peppercorns - 6 pieces
- Parsley - 2 stems
- Water - 8 cups
- Dry White Wine - 2 cups
- Smoked haddock fillet - 15.9 oz
- Orange Bell Peppers - 1 piece
- Green Peas - 2.1 oz
- Natural Yogurt - 0.3 cups
- Mayonnaise - 2.1 oz
- Dijon Mustard - 1 teaspoon
- Maple syrup - 1 teaspoon
- Dill - 1 tablespoon
- Ocean salt - ½ teaspoon
- White Pepper (whole) - ¼ teaspoon
- Pickles - 2 pieces
Step by Step guide
Step 1
In a pot, place 2 finely chopped carrots, finely chopped celery, thinly sliced onion, black pepper, parsley, and cover with water and wine. Bring to a boil, reduce heat, and simmer for 15-20 minutes.
Step 2
Add the fish to the prepared broth and cook for 10 minutes until done.
Step 3
Meanwhile, steam the julienned carrot, thinly sliced bell pepper, and diagonally cut peas for 3-4 minutes, so the vegetables retain their color. Rinse under cold water and dry well.
Step 4
In a bowl, mix yogurt, mayonnaise, mustard, maple syrup, finely chopped dill, sea salt, white pepper, and finely chopped pickles.
Step 5
Remove the fish from the broth and let it cool. Strain the broth and use it in other dishes.
Step 6
Add the vegetables to the sauce and mix well. Gently break the fish into pieces and carefully mix with the salad. Chill and serve on lettuce leaves.
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